Chicken stir-fry with mushrooms and cashews

Mildly sweet and crunchy, cashews are crammed with fibre, anti-oxidants, vitamins and minerals. Even better, tossed in with chicken and vegetables, they make an easy, appetising stir-fry.  

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Serves 4
Preparation 20 minutes
Cooking 10 minutes
 

Ingredients for chicken stir-fry with mushrooms and cashews

2 teaspoons cornflour
100 ml dry sherry
2 tablespoons soy sauce
2 teaspoons sesame oil
180 g snow peas
1 onion
4 sticks celery
100 g shiitake mushrooms
2 carrots
100 g unsalted cashews
2 tablespoons olive oil or canola oil
300 g stir-fry chicken strips
1 clove garlic, crushed
200 g bean sprouts
 

Preparation for chicken stir-fry with mushrooms and cashews

1. In a small bowl, mix the cornflour with 1 tablespoon of cold water to form a smooth paste. Stir in the sherry, soy sauce and sesame oil. Put the snow peas in a large saucepan. Add just enough boiling water to cover, bring back to the boil then immediately drain and set aside. Thinly slice the onion, celery and mushrooms. Cut the carrots into 5 mm sticks.
 
2. Dry-fry the cashew nuts in a large frying pan over a medium–high heat for 2 minutes, shaking the pan until they begin to brown. Transfer to a plate. Add the oil and chicken strips to the pan. Stir-fry for 1 minute, increasing the heat to high, if necessary, so the chicken begins to brown. Add the onion, celery, carrots and garlic and stir-fry for 2 minutes.
 
3. Return the cashew nuts to the pan, add the mushrooms and stirfry for 2 minutes. Pour in 120 ml of boiling water and stir in the cornflour paste. Bring to the boil and add the snow peas and bean sprouts. Simmer for 2 minutes, stirring, until the sauce thickens and the bean sprouts are thoroughly cooked. Season to taste and serve with rice or noodles.
 
Cook’s tip:
• There are many kinds of soy sauce, but the choice in supermarkets will usually be between dark and light varieties. Dark soy sauce is richer and thicker than light, with a lower salt content. If the amount of salt is a concern, look out for bottles of salt-reduced soy.
 
Alternative ingredients:
• Try beef stir-fry strips (or frying steak cut into 2 cm strips) instead of the chicken. Use 300g shitake mushrooms and omit the bean sprouts. 
• This is a good recipe for using 500 g ready-prepared mixed stir-fry vegetables. Add them in step 3 and stir-fry together instead of adding them in stages.
• Use oyster or Swiss brown mushrooms instead of the shiitakes.
 
Each serving provides:
• 1075 kJ • 257 kcal • 23 g protein • 11 g fat of which 2 g saturates • 17 g carbohydrates of which 9 g sugars • 4 g fibre
 
cashew nutsCashews
High in nutritional value, cashews are a good source of fibre, vitamin E, B vitamins and folate. Like other nuts, they satisfy hunger more readily than many other foods. Studies suggest nuts can help with weight management when eaten as part of a balanced diet.
 
 
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